Preheat your oven to 300 degrees F. Grease a 9-inch x 13-inch baking dish. Set aside.
Remove 1 cup of cake mix and set it aside. Pour the remaining cake mix into a large mixing bowl. Add the eggs and vegetable oil to the bowl and mix to combine. (It will be crumbly.)
Press the cake mixture into the bottom of the baking dish and up the sides about 3/4 of the way. Set aside.
In a large mixing bowl, beat cream cheese and sugar together until fluffy. Add the eggs, one at a time, mixing after each addition.
Add the reserved 1 cup of cake mix and beat on medium speed for 1 minute.
Lower the mixer speed and mix in the milk, lemon juice, and vanilla until smooth and combined. Pour the cheesecake batter into the cake crust.
Bake for 65 to 75 minutes or until the center is set and the crust is golden.
Remove the cheesecake from the oven and allow it to cool to room temperature, about 2 hours. Then spread the cherry pie filling over the cheesecake.
Cover and chill in the fridge for at least 1 hour before serving. Cut into 12 squares or large slices to your liking.